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Panna Cotta With Raspberry Sauce

Jun 22, 2010

Panna Cotta With Raspberries
I wasn't planning on making panna cotta. Yet. I wanted to wait until we have guests over so I wouldn't have to eat them all on my own. Not again. Cause the lasagna I made last week, ended up in my stomach, exclusively. I didn't hesitate to eat it all, knowing that my husband has always been distant to vegeterian versions of food. Besides, he is constantly on diet. But appearently he found the pictures of lasagna quiet appealing and came home eager to have a bite this time. "Too late" I confessed. That's why when people asked him whether the lasagna tasted as good as it looked, I shamefully cast my eyes away.

The raspberries you see in the horse cart of my banner are why I changed plans and decided to prepare this panna cotta instead. I bought them plenty but couldn't eat them in a day (for a change!) so I cooked them into a nice sauce. Dying to use the sauce in a recipe, I decided they would best be benefited next to or on top of Panna Cotta. (And two other deserts I plan to make in the near future.)

I find panna cotta to be the perfect desert for dinner parties, provided that half of the people I know are either on a diet or permanently "watching out calories". Its a little annoying when, after spending hours in the kitchen for a fancy desert, some of the guests just skip the desert course. But thanks to panna cotta's health-friendly reputation, even the most passionate weight watchers can't refuse it.

To tell the truth, I find most panna cottas in restaurants dull and can't think of a decent one without vanilla seeds. I have been making this desert at home for a long time already and my start point was Jamie Oliver's recipe. By time, I pulled and twisted it to fit my own liking, reducing the cream in favor of milk, thus making it lighter.

You can use both leaf or powdered gelatin, though I find working with leaf gelatin a little easier, as powdered gelatin tend to get lumpy. Don't get disheartened, just pass it through a sieve and you will be okay.   


Panna Cotta With Raspberry Sauce

Serves 4


  • 250 ml  125. ml milk
  • 250 ml double cream
  • 2 + 1/2 teaspoon powder gelatin (or 1+1/2 leaves of gelatin)
  • 70 gr caster sugar
  • 1 vanilla pod
  • 1 lemon's zest
  • For The Raspberry Sauce:
  • 250 gr raspberries
  • 2 tablespoons sugar


  1. Put 1/3 of milk in a bowl and sprinkle with gelatin. Stir and let sit for 3 minutes
  2. Split vanilla pod in half lengthwise. With the tip of a knife scrape the seeds.
  3. Simmer the remaining milk, vanilla pod, its seeds, lemon zest and half the cream in a sauce pan for 10 minutes.
  4. Remove from heat and fold in the gelatin. Stir until dissolved.
  5. Let cool for a couple of minutes thden place in the fridge, stirring occasionally.
  6. Whip the sugar with the remaining cream. Combine the two cream mixtures.
  7. Distribute to 4 cups. Chill for 2 hours then serve with raspberry sauce.
  8. Wash raspberries and simmer them with sugar in a sauce pan. Serve chilled with panna cotta. Cranberries, black currants or sour cherries are also perfect for this recipe.
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